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3.5/4

I make this dish at least once a year, for a large
crowd I substitute lasagna noodles for the crespelle
as it is easier to serve. To reduce the broccoli rabe
bitterness only use smallest leaves and thinest
stems, you can achieve this by buying an additional
head or two of the rabe. This dish is always a huge
hit....

A Cook
from new york
/ 12.29.2010

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This was quite good, although you do have to do a bit of multitasking toward the end. Like heidikleyn, my springform pan was too large and I thought it would end up a giant mess. So I used a smaller 7" (non-springform) pyrex, and said my prayers. It actually worked out fine, removing it by turning it upside down on a plate and then reverting back upright on another plate. It's true that rapini is bitter, as jiminaz complained, but the red pepper flakes and sausage are supposed to offset the bitterness with a bit of heat. Definitely fun to make the crespelles.

zepcom
from Toronto, Ontario
/ 09.26.2010

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This dish was fabulous. I did make
a couple changes based on
leftovers. Instead of using sausage
I used the leftover turkey from
Chrismas and two sauteed portabella
mushrooms. My springform pan was
too big for the crespelles but that
didn't matter. The cheese melted
over the top perfectly and made a
nice crust around the torte. I will
probably make the same "mistake"
again with the pan. Next time I
will add sauteed onion and some
herbs. The presentation was
wonderful! There are numerous ways
to make this and it will be fun to
change it up.

heidikleyn
from Vicksburg, MI
/ 12.27.2009

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This is a fabulous appetizer,
especially for a crowd. I made this
for our gourmet supper club and
everyone raved - and they are a
tough crowd to please. I made a few
changes - I only sauteed the
broccoli rabe (did not boil) and I
used store bought crepes which I
would generally never do but there
was so much flavor with everything
else going on it made absolutly no
difference in the end and certainly
makes the whole recipe much more
user friendly

A Cook
from Florence, Italy
/ 02.16.2009

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I made this some
time ago and I just
stumbled accross it
here. I'm surprised
by everyone's high
praise. Mine turned
out so bitter I
didn't like it at
all. I didn't serve
it to anyone else-
so maybe it's just
me. Any suggestions
from those who
liked it so much?
It is impressive to
look at. Spinach
sounds like a good
substitute for the
rabe.

jiminaz
from San Francisco, CA
/ 10.18.2008

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Excellent! Served as an appetizer. Next time, I would not boil broccoli rabe. I'll add it to the cooked sausage instead. It's a very special recipe.

A Cook
from Lake Ronkonkoma, NY
/ 06.15.2008

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This is a wonderful dish to make as a first course. I increased everything and used a larger springform pan. Since this is a rich first course, I cut smaller pieces and served it with with a small salad on the side using a sweet shallot dressing. I also made the sauce thinner because I liked to drizzle some of the sauce over each wedge when served. Excellent dish!

jlportnoy
from Pittsburgh, PA
/ 03.28.2008

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I have made this for company twice and it's always a hit. One time instead of layering the crespelle you can wrap up filling in each one and make cannelloni - easier to make more for a crowd. Then just put dollops of the sauce overtop. Yes the sauce is thick but just put blobs of it- it thins out when it bakes. I've also used the filling and sauce recipes to make a basic lasagna - also delicious!!!

pepoling
from Woodbridge, CT
/ 02.26.2008

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I think the ratio
of flour to milk
is off a bit. I
just added more
milk so that it
would have a more
sauce like
consistency. I
also used spinach
(and no fat milk
to save
calories).
A great way to
flavor the
bechamel if you
are being calorie
conscious is to
throw in one or
two "Laughing
Cow" Light Swiss
Cheese wedges. At
only 35 calories
a piece they add
a nice flavor
without a lot of
fat.

bonthec
from annapolis
/ 01.24.2008

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This was very good, the sauce definately did not drizzle, rather I was dolloping spoonfuls of mashed potato-esque sauce that did not spread well. If I make this again, I would make the sauce much thinner. Overall the dish was wonderful.